True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Fermented milk from Sudan
Gariss is raw camel milk soured in a large skin bag, the siin, that holds a starter from earlier batches. Herders draw off gariss and pour in fresh milk to keep the volume constant, so one bag can run for months. Lactic acid bacteria and yeasts make it sour and lightly alcoholic.
| Raw camel milk | Added whenever some gariss is taken out[ahmed2016] |
| Gariss from earlier batches | The starter left in the siin[ahmed2016][ahmed2015] |
| A few black cumin seeds and one onion bulb | Only to start a new siin when no starter is at hand[ahmed2016] |
| Starter | backslop (semi-continuous); a new siin is started with black cumin seeds and an onion bulb |
Total time across the recorded steps: 5 h
What changes: A skin bag holds old gariss as the starter for new milk
Output: siin with starter.
Microbes at work in this step
the old gariss supplies lactic acid bacteria and yeasts; a new bag gets black cumin seeds and an onion bulb instead
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gariss is raw camel milk soured in a large skin bag, the siin, that holds a starter from earlier batches. Herders draw off gariss and pour in fresh milk to keep the volume constant, so one bag can run for months. Lactic acid bacteria and yeasts make it sour and lightly alcoholic. Made in 4 steps over 5 h. The longest step, add fresh camel milk and let it ferment, takes at least 5 h (Ahmed A.I 2016). Streptococcus bovis group (123 of 180 lactic isolates from 9 regions); all 13 representatives typed were Streptococcus infantarius subsp. infantarius and Limosilactobacillus fermentum do most of the fermenting.
| Main step | at least 5 hReported[ahmed2016] | Add fresh camel milk and let it ferment |
|---|---|---|
| Acidity | pH 4.4Measured[sulieman2006] | Add fresh camel milk and let it ferment |
Gariss is fermented semi-continuously in a skin bag on the move, and a yeast-lactic fermentation makes it lightly alcoholic. Unlike most African sour milks it is camel milk, and Streptococcus infantarius subsp. infantarius is common in it.
Gariss is traditionally made from raw camel milk. WHO says camel milk can be consumed after pasteurisation or other heat treatment, and that people at greater risk of severe MERS should not handle or drink it raw; no source we read tests whether fermenting gariss removes this risk. Streptococcus infantarius subsp. infantarius, found in all 13 isolates typed from it, is a potential human pathogen, and 10 of those 13 carried a virulence gene. In a lab study, gariss made from milk pasteurised at 63 °C for 30 minutes kept 17 days in the refrigerator, against 10 days for gariss from raw milk. That trial judged keeping by acidity and pH and reports no pathogen tests.
Hazards the sources name: Streptococcus infantarius subsp. infantarius, a potential human pathogen; the virulence gene gtf was found in 10 of 13 strains tested.
Every number is labelled with how it is known. How this atlas is made
